Peach and Blueberry Crumble
End your fun summer evening with a fruity dessert everyone will enjoy.
Servings: 10 people
Calories: 259kcal
Ingredients
Crumble
- 1 cup oats old-fashioned
- 1/2 cup flour white whole-wheat was used for this recipe
- 1/2 cup coconut sugar
- 1/3 cup coconut oil solid or melted
- pinch of kosher or sea salt
Filling
- 1 cup blueberries fresh
- 6 peaches ripe but still firm, peeled, cored, and cut into small chunks, about 1/2-inch
- 1/4 cup coconut sugar
- 3 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 lemon zest and juice
Instructions
- Preheat oven to 350 degrees.
- Combine the crumble ingredients in a medium bowl and incorporate with a fork. The combination should look like a crumbly mix. Set aside.
- In a separate bowl, add blueberries, peaches, and dry ingredients, toss to coat. Add zest and lemon juice and stir just to combine. Add mixture to 8 (1/2 cup) ramekins and evenly top each with crumble mixture.
- Place filled ramekins on a lined baking sheet, then place on the middle oven rack. Bake for 45 minutes, or until the tops are golden and the filling is bubbling.
- Enjoy!
Nutrition
Serving: 0.5cup | Calories: 259kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 20mg | Fiber: 4g | Sugar: 24g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12